Stewed root vegetables with couscous

Colorful root diversity: artichoke, purple carrots and parsley roots, to cook in orange juice and pomegranate couscous as a base on top.

Ingredients for 6 servings
Vegetables:
• 1 Onions, (400 g)
• 300 g Parsley
• 300g Jerusalem artichokes
• 300 g purple carrots, (z. B. Beta Sweet)
• 300 g bunched carrots
• 3 oranges
• 2 tbsps. Olive oil
• 20g butter
• 1 bay leaf
• Salt, Pepper
• 150 ml vegetable stock, (without yeast)

Couscous:
• 3 oranges
• Salt, Pepper
• 160g couscous
• 3 tbsps. White wine vinegar
• 2 tablespoons olive oil
• 1 Pomegranate, (approximately 220 g)
• 4 stalks of parsley

Time: 20 min plus cooking time 50 minutes

Preparation

1 onion into eighths. Brush Parsley, Peel and halve or quarter, depending on thickness along. Jerusalem artichokes, peel and cut in half or quarters depending on their size along. Purple carrots, peel and cut lengthwise depending on the size in 4-6 pieces. Clean, peel and cut in half lengthwise bunch of carrots.


2. Juice from the oranges pressed (about 200 ml). Heat oil and butter in a roasting pan, onions and Jerusalem artichokes over medium heat for 5 minutes while stirring cook. Remaining vegetables and bay admit briefly sauté, season with salt and pepper. With orange juice and broth fill, cover and bake in preheated oven on the lowest shelf at 200 degrees (gas 3, convection 40 minutes at 180 degrees) and cook 35-40 minutes.

3. Meanwhile, for the couscous juice from the oranges pressed (about 220 ml). Boil orange juice with salt, add the couscous, set aside, covered and allow to swell for 10 minutes. Loosen the help of two forks the couscous with 2 tablespoons of vinegar and oil, seasoning with salt and pepper. Pomegranate cut in half crosswise, beat with a wooden spoon over a bowl until all kernels are solved. Mix pomegranate seeds with the couscous. Pluck parsley leaves and chop finely.

4. Roaster out of the oven, the vegetables gently on a plate and keep in the off oven warm. Let boil vegetable broth creamy and season with the remaining vinegar. Vegetables are serve sprinkled with some couscous and sauce on warmed plates with parsley.

Nutritional information per serving: 290 kcal
• 7 grams protein
• 10 g fat
• 39 g carbohydrates